Yield: 5 pounds
|4 pounds||Beef chuck w/fat, cubed|
|1 pounds||Pork butt w/fat, cubed|
|1 tablespoon||Whole mustard seed|
|2 teaspoons||Fine grind white pepper|
|¼ teaspoon||Ascorbic acid|
|4||Feet medium hog casings|
Grind the beef and pork separately through the fine disk. Mix the meats together with the remaining ingredients. Prepare casings, stuff and tie off into 4" links. Smoke at 140 4 hours or unti sausage is firm to the touch; increase temperature to 180-190 and smoke another 2 hours. cool and refrigerate.
Source: Hokme Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94.
Submitted By CAROLYN SHAW On 12-03-94